Kadala Curry

Another notable dish of Kerala cuisine…. yet again holding a prominent place in breakfast tables. A perfect accompaniment with Appam or Puttu or Roti serves them the perfect company for those who simply adore this combo…. Relished by kids and adults alike, this is a rather exceptional combination of Kadala (Chickpeas) with fried coconut and spices as the base which really leaves your tongue spun out so much so that you can’t help yourself from having a second helping…. Not to mention the final tempering, which adds to the aroma and the exquisite look it generates at large, simply leaves you bowled over.

From time immemorial, Kerala households have witnessed the making of the Kadala curry only in the customary way of grinding the fried coconut with coriander powder, chilly powder and turmeric powder to a smooth paste using a grinding stone. Now as u know, times have changed and so have our cooking recipes…. And as a result of all those variations given to the cooking modes, people have come with lots of ideas and have eventually succeeded in giving different tastes to the same curry. In fact, you would be really amazed to see the countless recipes for Kadala curry in the net world. Though the basic curry name and the basic ingredients r the same, people have made a lots of variations by changing or adding a few ingredients of their own and have come up with something entirely new, which I must say is absolutely fantastic and very appreciative indeed…. And this of course inspired me to try out something new with a traditional dish and that’s how I ended up in innovating an easy and tasty adaptation to our good old Kadala curry.

Again, to be honest with you, I modulated this recipe keeping in view the time and health factors, as I always do. And so, here’s my own version of Kadala curry which you can make instantaneously and that too without broadening your hips…. :)

You’d require:-
A cup of Chickpeas (Kadala – Black or White)
Half of a coconut
1 large Onion
A few Coconut chips (Thenga Khotthu)
2 tbsp of Eastern Chicken Masala Powder
1 tsp of Turmeric powder
Salt – As required
For seasoning:-
1 tbsp of Oil
1 tsp of Mustard seeds
2 – 3 broken Dry red chillies
A few Curry leaves

You can use either Black Kadala (Desi Chana) or White Kadala (Kabuli Chana) for this recipe though I usually prefer Kabuli ones…. You can reduce the amount of coconut too if you are too bothered about the Cholesterol or the “C” factor… and avoid the inclusion of coconut chips as well. Now as for the usage of the readymade masala powder, I gave it a try instead as I always used to get confused with the measurements of the coriander, chilly powders etc…. However, this masala mix definitely saves a lot of time and energy as you don’t have to sauté it along with coconut and moreover, can move around with the measurements too accdg to your liking of spiciness.

Method:-
1)Soak the kadala in water overnight.
2)Pressure cook the kadala along with the chopped onion, turmeric powder and salt.

3)Meanwhile, fry the grated coconut in a kadai, till it turns brown.
:- Make sure it doesn’t get burnt.

4)Allow it to cool and grind it to a smooth paste in a mixer grinder.

5)When the kadala is done, remove the lid of the cooker.

6)Add the coconut paste and mix well.
7)Add the masala powder, coconut pieces and salt if reqd, and mix well again. You can also mash the contents a bit with a ladle for a thicker consistency.
8)Simmer for around 10 - 15 minutes.
9)When the gravy starts to thicken, switch off the flame and remove from fire.

10)Heat oil in another small frying pan.
11)Splutter mustard seeds, sauté dry red chillies and curry leaves.
12)Add the above seasoning into the kadala curry and mix well.

So, you just got yourself a spicy kadala curry which can be made within minutes and that too without too much bother…. However, if you do not want to opt for the readymade masala powder and stick to the conventional method, u can dry roast coriander powder, chilly powder, garam masala powder and turmeric powder. In case of which, switch off the flame after frying the coconut and then add the powders. This is done to reduce the chances of burning the powders while frying on high flame. (A small tip for cooking novices… :)

And to conclude, a quick look at the nutrient aspects of Kadala…. A good source of proteins and various minerals and being exceptionally high in dietary fiber, consumption of Kadala has proved to be very healthy. Accdg to study reports, it is also considered to be a good source of carbohydrates for those with insulin sensitivity or diabetes.

So, for all Kadala haters…. consider all the above time and health aspects… do get a pack of Kadala today itself and include it to your max’m in your cuisine as well…. and what better way to start off… than with my own instant, spicy and healthy recipe? :) Do try to include around 10 - 15 cooked chickpeas in your diet daily and make your life fit and healthy......

So, on that healthy note, happy cooking!!!!